Dinner

Vegan eggplant rollatini is for Dinner.

Vegan eggplant rollatini takes 30 minutes to prepare.

Vegan eggplant rollatini takes 30 minutes to cook.

Vegan eggplant rollatini makes 8 servings.

The ingredients for Vegan eggplant rollatini are:

1 block firm tofu
2 cups frozen chopped spinach
3 garlic cloves, minced
2 Tbl dried basil or 1/2 C fresh
1 shallot, diced fine
2 Tbl nutritional yeast flakes

2 large eggplants, sliced lengthwise into 1/4 inch slices
1/2 tsp sea salt
olive oil spray
1 jar of Trader Joe's Org. Tomato basil marinara

Here is how you make Vegan eggplant rollatini:

Put the first 6 ingredients into a food processor and process until smooth or ricotta like texturepreheat oven to 375 F. Arrange eggplant slices on a baking tray . "Sweat" eggplant by sprinkling with salt and waiting 10 minutes as water escapes. This helps to remove bitterness. Wipe the "sweat" from the eggplants with a paper towel.Spray skillet with olive oil and add eggplant slices once hot and saute until softened and browned.On each sauteed eggplant slice, place about a heaping tablespoon of the Tofu Ricotta and roll eggplant around the filling.Place stuffed eggplant rolls in a baking dish (or baking dishes), and top with enough marinara to cover them.Cover with lid or foil and bake for 30 minutes.Serving Size:?makes 8 servings. approx 4-6 rolls each.Number of Servings: 8Recipe submitted by SparkPeople user BMICHELLE1388.

The nutritional information for Vegan eggplant rollatini is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.9

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 527.9 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 6.4 g
• Protein: 9.6 g

Vegan eggplant rollatini is Italian cuisine.

The dietary needs meet for Vegan eggplant rollatini is Vegan